San Francisco, California
London, United Kingdom
Grist & Toll Bread Baking
Guest Instructor Series
Class 2: Artisan Bread Demystified with Don Guerra of Barrio Bread
Date: Saturday, July 19thth, 2014
Class Size: 12 students
This class is open to bakers of all skill levels. Having some previous bread baking experience will be helpful, but is not mandatory.
Don Guerra, Owner/Baker of Barrio Bread, is a Community Supported Baker in Tucson, AZ. He is a passionate craft baker who focuses on local grain, ancient sourdough methods of long fermentation and hearth baking to create a truly inspired loaf. A former educator, Don has worked with the University of Arizona, Native Seeds Search and Hayden Flour Mills to teach about bread and the local wheat economy. He is committed to fostering connections within the community and is striving to do something more than just make a delicious loaf of bread. In the realm of this burgeoning local wheat movement, Don is one of the few established bakers devoted to incorporating fresh, local grains into their production. Simply put: he gets it, and we are thrilled Don has agreed to come over to California to share his passion and knowledge with us.
To learn more about Don and his incredible bread, visit his website:
What's the difference between commercial yeast and wild yeast for leavening? What does the term "artisan" really mean when it comes to bread? Students will get hands-on experience with the ancient art of bread making using a variety of flours from Grist & Toll flour mill. Learn about the nutritional, flavorful, and cultural aspects of these warm, crusty delights and how to make them at home.
Each student will go home with:
* 2 proofing baskets
* 2 baking linens
* dough scraper
* sourdough culture
* sample bread formulas
Please note: no refunds will be issued after 7/12/14
When & Where
Grist & Toll
Grist & Toll is the first small scale, urban flour mill in the greater Los Angeles area. We carefully select wheat and grain and mill in small batches on an authentic stone mill. Our mission is to supply local chefs and bakers of all skill levels with flour and grain of the highest integrity, flavor and frehsness.